|Veal cutlets||1 Pound (each 1/4 inch thick)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Mushrooms||1⁄2 Pound, sliced|
|Dry vermouth||1⁄2 Cup (8 tbs)|
1. With meat mallet or dull edge of French knife, pound each cutlet to 1/8 inch thickness. Cut cutlets into pieces about 3" by 3". On waxed paper, coat cutlets lightly with flour.
2. In 10-inch skillet over medium-high heat, in 4 tablespoons hot butter or margarine (1/2 stick), cook meat, a few pieces at a time, until lightly browned on both sides, removing pieces to bowl as they brown and adding more butter or margarine if necessary.
3. Add mushrooms, dry vermouth, water, and salt to skillet; heat to boiling. Reduce heat to low; cover and simmer 5 minutes. Return meat to skillet; heat through.